The INDEPENDENT, July 1,1998
Recipe changes
for county fair
b a kin g c o n te s t
Errors in the Coumbia Coun
ty Fair Exhibitors Handbook
will create a sour taste for en
trants in the Baked Goods Divi
sion of the Fair, unless they
make the following corrections
in the County Fair Baking Con
test:
1. The Honey of a White
Cake Recipe is to be used for
the contest rather than the Ore
gon Potato Cake recipe.
2. The Lemony Cake Filling
Recipe uses 3/4 cup of mild fla
vored honey.
3. The recipe for the Cake
Frosting is incomplete and
should be as follows:
1 cup milk
2 tbl. cornstarch
1 cup granulated sugar
1/2 cup butter
1/2 cup shortening
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. salt
Combine milk and corn
starch in saucepan and cook
over medium heat until thick
ened. Remove mixture from
heat and cool. Combine sugar,
shortening, butter, vanilla, al
mond extract, and salt, and
add to cornstarch mixture;
cream until smooth. When as
sembling cake, spread filling
on bottom cake layer, add top
layer, and frost.
Call the Fair Office at
397-4231 for more information.
Page 7
TEX-MEX TURKEY AND RICE SALAD
Cookin' with Gladys
By Gladys Sharar
July brings on barbecues and picnics, so make a nice salad to
serve with your favorite meat. Enjoy either of these salads.
BEAN SALAD WITH SALSA
1/3 c. green onions, sliced
3/4 c. salsa
1/3 c. French or Italian dressing
1 (8 oz) can whole kernel corn, drained
1/2 c. jicama, peeled and chopped, or water chestnuts-
3 (15-16 oz) cans beans (red kidney, garbanzo, black or com
bination), rinsed and drained
In a large bowl, combine beans, corn, jicama or water chest
nuts, and onions.
For the dressing, combine salsa with French or Italian dress
ing. Pour over vegetables and toss gently to coat. Cover and
refrigerate 2 to 24 hours. Toss before serving.
MEXICAN COLESLAW
1 c. oil
1 tsp. salt
1/8 tsp. garlic salt
dash red pepper
1/8 tsp. black pepper
1 tb. sugar
6 stalks celery, sliced
1 bunch green onions, minced
1 head cabbage, shredded 1 green bell pepper, minced
1 c. garlic flavored wine vinegar
2 (15 oz.) cans kidney beans, rinsed and drained
Combine kidney beans with oil, vinegar, salt, pepper, garlic
salt, sugar and red pepper; set aside.
In large bowl, toss cabbage, celery, green pepper and green
onions. Stir in kidney bean mixture and chill; stirring once or
twice.
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1 tb. oil
1 tb. water
1 tsp. chili powder
1 tsp. dried oregano
1 tsp. ground cumin
1/2 c. celery, diced
2 c. cooked rice
2 tbs. cilantro, chopped
1/2 tsp. hot pepper sauce
12-16 Boston lettuce leaves
1/2 c. red bell pepper, diced
1/2 c. frozen corn kernels, thawed
1-1/2 c. turkey or chicken, cooked and shredded
Mix turkey or chicken, rice, corn, celery and red pepper in a
two-quart bowl. In a small bowl, combine cumin, chili powder,
oregano, oil, water, hot pepper sauce and chopped cilantro. Pour
over turkey or chicken mixture and toss until well combined. Chill
at least four hours or overnight. Stir well before serving; adjust
seasonings and hot sauce.
To serve: arrange lettuce leaves on a serving platter. (If
desired, warm salad in microwave oven on medium power.)
Spoon salad into center of platter.
FROZEN STRAWBERRY MARGARITA PIE
Crust:
1/3 c. butter, melted
1 c. finely-crushed pretzels
3 tbs. sugar
Filling:
1/2 c. sugar
1/2 c. water
1 c. strawberry lowfat yogurt
1/4 c. orange juice
3 c. strawberries, hulled (reserve 4)
2 (1/4 oz.) envelopes unflavored gelatin
1 c. frozen lite whipped topping, thawed
1 (6 oz.) can frozen limeade concentrate, slightly thawed
Heat oven to 350°. In a medium bowl combine all crust ingre
dients. Press onto bottom and up sides of a 9-inch pie pan. Bake
for 8 to 10 minutes or until lightly browned. Cool completely.
Meanwhile, in a small saucepan sprinkle gelatin over water; let
stand 5 minutes to soften. Cook over medium heat until gelatin is
dissolved (1 to 2 minutes). In food processor bowl or a 5-cup
blender container, puree strawberries. Add gelatin mixture, sugar,
orange juice, yogurt and limeade. Process until well mixed.
Cover; refrigerate until mixture mounds when dropped from
spoon, about 45 to 60 minutes. Spoon into prepared crust.
Freeze until firm (6 hours or overnight).
Garnish pie with strawberry slices and whipped topping. Let
stand at room temperature 20 to 30 minutes before serving.
LUSCIOUS BERRIES WITH CUSTARD SAUCE
V ernonia E vangelical
B ible C hurch
G race R eformed B aptist
C hurch
Grant Williams, Pastor
957 State Avenue
Vernonia, 429-6790
D.J. Dickey, Pastor
Grant & North Streets
Vernonia, 429-1919 or 429-8720
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m.
Children's Church w/Nursery
Evening Fellowship 6:00 p.m.
Nursery Care
Prayer Meeting, Wed. 7:00 p.m.
Bible Studies, Wed. 7:00 p.m.
Sunday Services: Adult Prayer &
Children’s Sunday School 10:00 a.m.
Morning Worship 11:00 a.m.
Afternoon Worship 2:00 p.m.
V ernonia F oursquare C hurch
Pastor Paul Pastor
850 Madison Avenue
Vernonia, 429-1103
Sunday Worship Services 10:30 a.m
Children’s Sunday School
Tuesday Service:
All Family Bible Study, 7:30 p.m.
Every Second Sunday, the 2:00 p.m.
Worship is replaced by a Fellowship
Meal following the 11 a.m. service.
A ssembly of G od
Michael Jackson, Pastor
662 Jefferson
Vernonia, 429-6353
Wednesdays 7:00 p.m.
Evening Service
Youth Ministry
Children’s Ministry
Nursery Available
Men’s Ministry 7:45 a.m.
3rd Saturday, each month
C hurch of J esus C hrist
of L atter D ay S aints
960 Missouri Avenue
Vernonia, 429-8841
Sacrament Meeting, Sunday 10 a.m.
Sunday School & Primary 11:20 a.m.
Relief Society, Priesthood and
Young Women, Sunday 12:10 p.m.
S eventh D ay A dventist
Joel Stith, Pastor
410 North Street
Vernonia, 429-6522
John Cahill, Pastor
952 Washington Avenue
Vernonia, 429-1161
Sabbath School 9:15 a.m.
Morning Worship, 11:00 a.m.
Sunday School 9:30 a.m.
Morning Worship 11:00 a.m.
Evening Service 6:30 p.m.
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m.
Bible Study 6:00 p.m.
Tuesday Prayer, 7:00 p.m.
S t . A ugustine (C anterbury )
E piscopal C hurch
Every Wednesday:
Ladies' Bible Study, 9:15 a.m.
Children's Choir 3:00 p.m.
Family Bible Study, 6:30 p.m.
Visitation, Monday 7:00 p.m.
Bible Study, Wednesday 7:00 p.m.
The Rev. Robert Grafe, Vicar
960 Missouri
Vernonia 429-3700
Qnviisud bo
bJoAAJiip w ith
QJ jou
Mass
Sundays 10:00 a.m.
Reconciliation 9:30-9:45 a.m.
or by appointment
F irst C hristian C hurch
F irst B aptist C hurch
Roger Kruger, Pastor, 397-6883
2nd Ave. and Nehalem St.
Vernonia, 429-1941
HOT FUDGE SUNDAE CAKE
Fr. Ron Millican
Pastoral Administrator
Lani Vandehey
Lee Knowlton, Branch President
1350 E. Knott Street
Vernonia, 429-7151
Women's Bible Study,
1st & 3rd Mon. 7:00 p.m.
Women’s Ministry,
Alternate Wed. 7:00 p.m.
joab
Women's Fellowship, 2nd & 4th
Wednesdays, 1:30 p.m.
Sunday Services, 9:30 a.m.
..1
In a 2-quart saucepan cook whipping cream over medium heat
until it just comes to a boil (6 to 8 minutes). Remove from heat.
Meanwhile, in a small bowl combine sugar and cornstarch; set
aside. In medium bowl with wire whisk, stir egg yolks until
creamy. Add sugar mixture and stir until very smooth. Gradually
whisk hot whipping cream into beaten egg yolk mixture. Return to
saucepan; stir in vanilla. Cook over medium heat, stirring con
stantly, until custard is thick enough to coat back of a metal spoon
(3 to 4 minutes). (Do not boil because egg yolks will curdle.)
Serve warm or cool over fresh berries. Makes about 2 cups,
should yield 8 servings.
S t . M ary ' s C atholic C hurch
Sunday School 9:45 a.m.
Morning Worship 11:00 a.m.
Evening Service 6:00 p.m.
S'.*-'
1/2 c. sugar
4 egg yolks
1 tb. cornstarch
2 tsp. vanilla
1-1/2 c. whipping cream
Fresh raspberries, strawberries and blueberries
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c . .
1 pkg. fudge cake mix
1/2 gallon brick vanilla ice cream
Fudge Sauce:
1-3/4 c. sugar
1/4 tsp. sail
whipped cream
1/4 c. butter or margarine
1-1/2 tsp. vanilla extract
1 can (12 oz.) evaporated milk
maraschino cherries for garnish
4 squares (1 oz. each) unsweetened chocolate
Preheat oven to 350°. Grease and flour a 13x9x2-inch pan.
Prepare, bake and cool cake following package directions.
Remove cake from pan. Split cake in half horizontally. Place
bottom layer back in pan. Cut ice cream into even slices and
place evenly over bottom cake layer, using all the ice cream.
Place remaining cake layer over ice cream. Cover and freeze.
Sauce:
Combine evaporated milk and sugar in medium saucepan. Stir
constantly on medium heat until mixture comes to a rolling boil.
Boil and stir for one minute. Add unsweetened chocolate and stir
until melted. Beat over heat until smooth. Remove from heat; stir
in butter, vanilla extract and salt.
Cut cake into serving squares. Spoon hot fudge sauce on top
of each cake square. Top with whipped cream and garnish with
maraschino cherry.
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